CREAMY LENGUA

CREAMY LENGUA

Makes 8-10 servings.

Ingredients
1 piece MONTEREY OX TONGUE (800G-1KILO)
2 tbsp rock salt
¼ cup SUPREMO CANE VINEGAR

½ cup MAGNOLIA GOLD BUTTER
1 head garlic, sliced
1-400g can whole button mushrooms, thinly sliced
1-298g can condensed cream of mushroom soup
1-1½ cup beef stock (use liquid from ox tongue)
pepper to taste

1 cup MAGNOLIA QUICKMELT CHEESE, grated

Procedure

Rub tongue with salt and vinegar. Rinse and boil tongue for 30 minutes. Scrape white coating and excess skin on tongue surface. Pressure cook ox tongue for another 30 minutes or until tender. Reserve the liquid and set aside. Slice tongue into thin serving portions and set aside.

In a large pan, melt the butter over high heat and panfry tongue slices until brown. Set aside tongue slices. In the same pan, sauté garlic until slightly brown then add the mushrooms. Add the condensed soup and reserved stock and mix well until free of lumps. Add back the tongue slices to the sauce and season with pepper to taste. Bring to a boil then lower down to simmer and cook for another 5 minutes.

Place and assemble everything in an ovenproof casserole dish and sprinkle with grated cheese on top. Oven broil until cheese melts and turns golden brown.